So I’m going to be a little bit virtuous over the next few weeks in the food that I cook. I’ve decided to join Weight Watchers to kick start my healthy eating regime. I’m pretty surprised I joined actually, as ordinarily I’m a big believer in ‘everything in moderation, including moderation’, but a friend recommended it to me and she’s quite similar to me in terms of food, cooking and health! At first I was a little bit concerned that my healthy eating might make this blog a little dull, but I’m actually thinking it might be a nice challenge. Can I find recipes that are genuinely good for you (and low in points!) but that still pack a punch in terms of flavour? It’s early days, but there are certainly recipes out there that seem to strike that balance. In fact, the Pork Bun Cha I made here is a really good example – massive flavour, and only 11 points. To the non Weight Watcher, that’s quite good for a dinner! The one thing, though, that I’ve realised quickly is that portion size is critical. So bear in mind that the servings guide is pretty strict…if you’re not fussed about calorie counting, take those with a pinch of salt!
The first Weight Watchers recipe I tried was Lemon & Courgette Chicken Skewers and, on the whole, was a great success. The flavours are lovely and light, it’s really quick and simple to make for a midweek dinner and it’s good for you. I served with couscous and the recommended portion size for this was 30g per person! That’s about half of what I’d usually do, which looked quite stingy on the plate but actually did fill me up! But you only get 1 skewer per person – I cheated and had two, but even with the extra skewer the total points for dinner were 7. Good stuff! They do ask you to thread the chicken onto rosemary stalks as skewers – erm, no. Not my idea of fun so I stuck with my metal skewers to save my sanity!
KB rating 7/10. PR rating 7.5/10
WW Points: 2 points per skewer.
Lemon Chicken with Courgette Skewers (serves 4 but see note above)
- 2 x 125g skinless chicken breasts, cut into strips
- 2 tbsp 0% fat Greek yogurt
- 2 tbsp chopped mint
- 1 tsp clear honey
- Juice half a small lemon
- 8 rosemary sprigs (leaves stripped) – if using, see note above
- 3 large spring onions, cut into thick diagonal slices
- 1 small courgette, peeled into ribbons (use a peeler or mandolin)
Put the chicken into a bowl with the yogurt, mint, honey and lemon. Turn to coat and season.
Thread onto the rosemary sprigs (if using), alternating with the spring onion and a ribbon of courgette. Barbecue or griddle over a low heat for 10-12 minutes or until the chicken is completely cooked through.
Serve with couscous.